(Hoşmerim/Peynir Helvası - Ottoman Kitchen - Balıkesir)
500 gr ricotta cheese
2 egg yolk
1 tbsp flour, all purpose
2 tbsp semolina - I used Turkish semolina
2/3 cup sugar - first add 1/2 cup sugar, if you want more you can go up to a total of 2/3 cup of sugar
1 tbsp Thick Turkish Cream or English Devon Cream or very thick cream or %40 Double Cream-(President's Choice-Loblaws in Toronto)
1/2 tsp vanilla extract
Mix the egg yolks with ricotta cheese and place the mixture in a large pan. Cook at low heat until its juice is evaporated for about an hour. Stir occasionally.
Add the flour, semolina, sugar, vanilla extract, cream into the cheese. Cook until the sugar dissolves while stirring occasionally with low-medium heat. Turn the heat off. Cover it with the lid. Let it rest for about 10 minutes. Then, place in separate small bowls. Serve Hoşmerim while still warm.